My 54th recipe “Boondi Raita”, one of my favorites ever since my childhood. I think I have mentioned it earlier, that I am not a huge fan of Kara Boondi. So, Whenever my mom used to prepare Kara boondi, I would be always eagerly waiting for the next day. Wondering why ? Usually, the next day, she used to prepare this wonderful boondi raita from the left over kara boondi. This time I was well prepared.
When I prepared kara boondi a day ago, I made sure I had enough extras and stored it away safely in an air tight container. And today within no time, I could convert my crunchy boondi into my favorite raita. Though it is a simple dish, it would certainly be a favorite for those who taste it. It goes very well with spicy rice varieties and any kind of Indian bread like chapati, naan, etc. And I could as well just eat spoonfuls of this tasty boondi raita, all alone 🙂
Raita is a delicious Indian side made from yogurt. This Boondi Raita is so easy to make, by mixing kara (spicy) boondi in yogurt. Crunchy and soft.
- Kara boondi - 1 Cup
- Curd | Yogurt - 1 1/2 Cup
- Red chilli powder - 1/4 tsp
- Jeera Powder - 1/4 tsp
- Salta pinch (adjust per taste)
- Coriander leaves - to garnish
- Take a mixing bowl, add the curd and beat nicely to ensure no lumps. To the curd, add the boondi, salt, chilli powder and jeera powder and mix thoroughly.
Garnish with coriander leaves and a tiny pinch of chilli and jeera powder. Serve immediately.
- Recipe to make Kara Boondi: Click here
- Serve immediately once prepared. It would be nice, if the boondi is still a little crunchy. If not the boondi will get soggy. But don't worry, it would still taste good.
- If your kara boondis are already spicy and salty, then do not add the extra chilli powder and salt.